Lower Your LDL Cholesterol – Add Barley to Your Baking
Turn a health need into an opportunity. If you or someone in your family needs to reduce their LDL (bad cholesterol) and you enjoy cooking and/or baking, adding barley to your repetoire can make a real difference. Read more…
Categories: Bread, Cakes and Cookies, Diet and Fitness, Health, Recipes Tags: baking, barley, breakfast-foods, cholesterol, granola, ldl
Fin’s Wheat-free Gingerbread Cookies
Fin’s Wheat Free Gingerbread Cookies
I created this recipe for my grandson’s first Christmas as he had not yet started eating wheat.
I mix this entirely by hand but you can use a hand mixer to start.
Beat until creamy:
1/4 cup margarine
½ cup brown sugar
Beat in:
½ cup molasses
Sift together:
½ cup corn starch
3 cups oat flour (I made this by running large flake oats through the blender)
Sift again with:
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground cloves
1/2 tsp cinnamon
1 tsp ground ginger
½ tsp salt
(Increase ginger and cinnamon by up to 50% if you like a spicier cookies. My grandchildren love them this way.)
Add the sifted ingredients to the margarine mixture in about 3 parts alternately with :
1/4 cup water (It may take much less water depending upon moisture in margarine. You’ll want a dryer dough if you are going to roll it out than if you are going to shape the cookies by modelling).
Use corn starch or arrowroot flour to dust the rolling pin and surface. Roll out and cut with cookie cutters. I use a straw to make a holes for yarn to hang the cookies on the Christmas tree. For a sparkling effect, sprinkle the cookies with granulated white sugar before baking. You or the children can also mold figures by hand right on a greased cookie sheet. Increase cooking time for thicker molded cookies.
Bake on a greased sheet at 350 degrees for 8 minutes or until surface springs back when lightly pressed by fingertip.
Categories: Cakes and Cookies, Recipes Tags: Christmas, comfort food, wheat-free
Martha’s* Butter Tarts
Pie-crust pastry – enough for 4 pie-crusts
3 Eggs
3 Cups (1 Lb. box) light brown sugar
3 Tablespoons vinegar
1 ½ teaspoons vanilla extract
¾ Cup melted butter
1 ¾ Cup raisins or currants – smaller raisins work better
Roll out pastry and cut with a 3 inch cookie cutter. Place individual shells in a shallow muffin pan, preferably with rounded bottom.
Beat eggs only until well blended — do not over-beat. Stir in sugar and when fully combined add vinegar and vanilla. Stir in melted butter and fruit. Fill shells ½ to 2/3 full – do not overfill as mixture will rise.
Bake at 380o to 400o F (experiment, as ovens vary) for 12 – 14 minutes. Monitor closely as time between under-cooked and over-cooked is short. When pastry starts to brown they are done. Cool before serving.
*Martha Postlethwaite – Noreen’s mother, Jennifer and Elizabeth’s grandmother
Categories: Cakes and Cookies, Recipes Tags: